3 Cheese Meatball Biscuit Bites
Ingredients
- 2 (8-count) cans refrigerated biscuits (with layers)
- 32 frozen mini meatballs or 16 regular-size meatballs, halved
- 2 5-ounce tubs Frigo® 3-Cheese Italian Blend
- 1 cup 2 sticks butter
- 1 whole head garlic
- Olive oil
- 1 Tbsp each fresh basil & parsley chopped (or 2 tsp dried)
- 1 tsp Italian seasoning
- 2 tsp onion powder
- 1 tsp coarse black pepper
- Kosher salt
- Pinch of red pepper flakes optional
Sauce
- 2 cups marinara or pizza sauce
- 1 Roma tomato or about 12 grape tomatoes diced
- 2 Tbsp Frigo® 3-Cheese Italian Blend
Method
- Preheat oven to 350º.
- Coat a fluted pan generously with olive oil, then dust with about 1⁄4 cup cheese.
- Remove meatballs from the freezer.
- Slice the top off of garlic and place in a small ramekin with about 2 tsp water. Drizzle generously with olive oil. Cover with a damp paper towel & microwave at 40% power for 8-10 minutes until very soft & fragrant.
- Separate each biscuit in half. Flatten slightly then top with 1 tsp cheese and 1 meatball. Pinch seams and roll into a ball.
- Melt butter & squeeze in roasted garlic. Mash garlic with a fork then add herbs & seasonings. Whisk to combine.
- Toss each biscuit ball in butter mixture and layer into the prepared pan. Sprinkle about 1⁄4 cup cheese between each layer.
- Top with an additional 1⁄2 cup cheese.
- Bake for 30 minutes, then tent with foil. Bake an additional 10-15 minutes or until the top is golden and biscuits are baked through.
- Cool on a wire rack for 10 minutes then invert onto a serving platter.
- Serve with dipping sauce.
Sauce
- Combine sauce with chopped tomatoes.
- Top with cheese.
- Garnish with herbs, if desired.
Notes
- I used mini chicken meatballs but any frozen meatball will do.
- If you use homemade meatballs, you’ll need to cook them before stuffing the biscuit.